Ballantyne Magazine

SPRING 2019

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

Issue link: https://ballantynemagazine.epubxp.com/i/1083192

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freshest ingredients; prepare multiple, good-for-you, customized meals; cool and package them individually with reheating instructions; and clean up. The only signs the Cellinis will know she was in their home will be any lingering, tantalizing smells and completed meals in the fridge or freezer for them to enjoy. Growing Trend As schedules become more demanding with careers, kids, community activities, carpools and commutes, Ballantyne residents are increasingly turning to personal chefs like Gale to ensure that nutritious, ready- made, affordable meals 6,000 personal chefs in the U.S. Nearly 65% are women More than 72,000 clients Top Left: Marsha Gale's breakfast burrito contains eggs, beans, Tater Tots, meat and tomatoes. Top Right: Shonali Thomas adds asparagus as a twist to her popular deviled eggs. Bottom Left, Right: Jill Aker-Ray slices fresh strawberries to go in her spring asparagus and strawberry salad (see recipe, p. 62). BALLANTYNE SPRING 2019 55 Feature

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